Candy Corn Cupcakes

Serves	12
Meal type	Dessert

Ingredients

1.	Cream together the sugar and butter until light and fluffy.
2.	Beat the eggs with the vanilla essence.
3.	Add the egg mixture a little at a time, mixing well between each addition. Throw in a handful of the flour to prevent splitting.
4.	Once all the egg is well combined, add in the remaining flour along with the baking powder
5.	Split the mixture evenly between two bowls.
6.	Use some yellow colouring gel to turn one bowl into a bright yellow.
7.	Colour the batter in the other bowl a bright orange.
8.	Put 12 paper cases into your muffin pan, and divide the yellow mixture between the cases, Use a teaspoon to carefully spread the mixture evenly across the bottom of the cases
9.	Carefully add the orange mixture onto the top of the yellow, gently flattening out with a teaspoon
10.	Place in the oven and cook for approx 12 minutes at Gas mark 4 / 350°F / 176°C. Check that they are cooked by piercing with a skewer that should come out clean. Leave to fully cool in the pan before icing.
11.	For the frosting, beat 100g of butter until soft. Gently mix in 300g of sieved icing sugar. Add a tablespoon of milk, and a teaspoon of vanilla extract. Beat the frosting until it is white, and fluffy.
12.	Pipe the frosting over the cakes, and this forms the final white layer to create your Candy Corn effect.
13.	Decorate with some Halloween themed sweets such as mallow pumpkins.